SWEET POTATO HAM BISCUITS
A great twist on a Southern favorite!!!
Provided by Melanie Miller @MRMiller
Categories Other Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Mash sweet potatoes and set aside. Blend Bisquick and brown sugar with hands until mixture is caramel in color. Using spatula, slowly add sweet potatoes. Mix until thoroughly blended.
- Drop by tablespoons onto prepared baking sheet. Top each biscuit with tablespoon of brown sugar. (Or, to make pretty biscuits, turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a fancy-edge biscuit cutter. Place biscuits 1 inch apart onto a greased baking sheet; top with tablespoon of brown sugar.) Cook 15-20 minutes, or until done. Best served warm.
- Slice biscuits and place several pieces of shaved ham and sliced cheddar cheese. Serve and enjoy!!!
BAKED HONEY HAM ON SWEET POTATO BISCUITS WITH BLACKBERRY-BALSAMIC DRIZZLE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 14 biscuits
Number Of Ingredients 19
Steps:
- For the biscuits: Preheat the oven to 425 degrees F. Poke the sweet potatoes with the tines of a fork and bake until tender, about 1 hour. Let the potatoes cool, and then peel them, discarding the skins.
- In a food processor, puree the potatoes with the buttermilk and nutmeg until smooth.
- Whisk together the flour, sugar, baking soda and salt. With your fingertips or a dough cutter, cut in the cold butter until pea-size chunks are formed. Fold in the sweet potato puree until just combined, being careful not to overwork.
- Dust a work surface with some flour and turn the biscuit dough onto the counter. Form the dough into a 3/4-inch-thick disc. Using a 2 1/4-inch round biscuit cutter, cut out 14 biscuits, starting on the outside of the disk and working your way in. You may need to reshape the last bits of dough back into a disk to get all 14 rounds.
- Grease a 10-inch cast-iron skillet with the vegetable oil and place the biscuits in the skillet, working from the center out. The biscuits should be a tight fit and nestled against each other. Brush the biscuit tops with the melted butter and bake until golden, 15 to 18 minutes.
- For the sandwich build: Split the hot biscuits, place some of the torn ham on the bottom half, drizzle the Blackberry Balsamic Drizzle over the ham and then pile some arugula on top for a peppery bite.
- Combine the preserves, basil, vinegar, mustard, peppercorns and chile in a medium saucepot on the stove. Set over medium heat. Simmer the sauce until thickened, 7 to 10 minutes. Strain the reduction through a fine sieve. Thin with water if needed.
SWEET POTATO BISCUITS WITH HAM
Provided by Food Network
Time 1h45m
Yield 18 to 24 biscuits, servings 9 to 12 (2 per person)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Put the sweet potatoes, 2 1/2 cups flour, butter, brown sugar, baking powder, and cream in a stand mixer fitted with a paddle attachment or food processor and process until the dough has small lumps of sweet potato and butter remaining.
- Roll the dough out onto floured surface to 1/2-inch thick loosely in the shape of a rectangle.
- Cut into 1 1/2-inch squares for appetizers or 2-inch squares for biscuits. Cook's Note: A dough cutting tool or bench scraper works well.
- Place the biscuits on a baking sheet, not touching, and bake for 15 minutes. Biscuits will be firm but not brown.
- Serve the biscuits at room temperature with slice of honey baked ham and Creole mustard, if desired. Cook's Note: Biscuits are rustic so don't slice ham perfectly, torn slices work well.
QUICK AND EASY HAM WITH SWEET POTATOES
I love to eat ham and sweet potatoes all year round. I came up with this easy ham and sweet potato dish that also makes clean up a breeze. Serve with a vegetable and/or side salad and rolls and you will have a complete, satisfying meal.
Provided by Dog Lovin' Mama
Categories Main Dish Recipes Pork Ham Brown Sugar
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Tear off two large sheets of aluminum foil. Place one ham slice onto each piece of foil, and sprinkle brown sugar on both sides. Spread a little bit of the crushed pineapple over the ham, then top with sweet potatoes. Sprinkle a little bit more brown sugar and pineapple over the sweet potatoes. Close the aluminum foil tightly around the ham, and place on a baking sheet.
- Bake for 30 minutes in the preheated oven. Remove from the oven, and carefully open the packets. Sprinkle miniature marshmallows over the top, and return to the oven with the foil open. Bake for another 10 minutes. If you want the marshmallows really toasty, you could brown them under the broiler for a couple of minutes. You will end up with a sweet, juicy ham dish and very few dishes to wash.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 110.5 g, Cholesterol 27.4 mg, Fat 2.5 g, Fiber 4.7 g, Protein 13.3 g, SaturatedFat 0.6 g, Sodium 859.3 mg, Sugar 68.2 g
SWEET-POTATO BISCUITS
Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits, perfect to serve with Thanksgiving dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h20m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
- Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
- Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.
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SWEET POTATO BISCUITS WITH HAM, MUSTARD, AND HONEY
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4.7/5 (11)Servings 25
- Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.
- Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.
- Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 1 1/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).
- Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.
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